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Seared Shrimp With Basil Oil

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/2 cup 20g / 0.7ozFresh basil leaves - (packed)
1 teaspoon 5mlMinced shallots
1 teaspoon 5mlMinced fresh garlic
1/2 teaspoon 2.5mlSalt
  Freshly-ground black pepper - to taste
3/4 cup 177mlOlive oil
24 cups 5688mlShrimp - (abt 1 1/2 lbs) - peeled, deveined (large)
1 tablespoon 15mlBayou Blast - see * Note
  Garnish
1/4 cup 36g / 1.3ozFinely-chopped red bell peppers
1/4 cup 15g / 0.5ozFinely-chopped green onion

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Make basil oil: Puree basil, shallots, garlic, salt, 3 turns of pepper and olive oil in a food processor, about 1 minute. Scrape into a small bowl and set aside. Oil can be prepared up to 1 week in advance and stored in an airtight container in refrigerator.

Toss shrimp with Bayou Blast until well-coated. Heat a large, heavy, ungreased skillet over high heat. When very hot, add shrimp and sear each side for 3 minutes.

Spoon 2 tablespoons basil oil onto each warmed dinner plate. Arrange 6 shrimp on top and drizzle with another tablespoon of oil. Sprinkle with red pepper and green onion before serving.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-013 broadcast 06-30-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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